Spaghetti Squash.....Thai Style

More often than not when we eat spaghetti squash it is usually topped with shrimp scampi, spaghetti sauce or Italian style vegetables with herbs. I was cautiously optimistic about using the squash with Thai flavors.  I'm glad I stepped out of  my Italian box.  The dish was delicious.  Here is the recipe adapted from Allrecipes.

Ingredients:

1 lb. fresh shrimp, peeled and de-veined 

7 oz. bag fresh beans sprouts
1/4 cup creamy peanut butter
1/3 cup low sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons roasted sesame oil
1 tablespoon garlic chili paste 
1 tablespoon grated ginger root
4 garlic cloves, minced
5 green onions, chopped
1/3 cup chopped cashews 
chopped cilantro

Season the squash with salt, pepper and a drizzle of olive oil.  Cook the spaghetti squash in a 350 degree oven until tender, about an hour. While squash is baking,  start to mix the sauce. In a bowl combine the peanut butter, soy sauce, vinegar, sesame oil, garlic chili paste, minced ginger, minced garlic, and green onions.

In a saute pan heat 2 tbsp. of the sauce and add the shrimp and bean sprouts.  Cook on medium heat until shrimp are pink.  When squash is done, use a fork to scrap out the flesh into a bowl. Add the shrimp and  beans sprouts. Next add the sauce, green onions, chopped cilantro and chopped nuts.  
Toss gently to coat.

Mary from Ocean Breezes and Country Sneezes  called it an Asian- Italian fusion dish. I think no matter what you call it, you'll be calling it delicious.